Michael and I like to catch fish. We also like to eat the fish we catch. Bringing a fish from water to table involves several steps, including cleaning and filleting. Those steps will be posted a different day. Today, let us assume you have fish fillets ready to cook:

Beer batter is made with

1 cup of flour

1 tablespoon of Lawry's seasoned salt (or garlic salt, or plain salt, or the other seasoning of your choice)

1 tsp fresh ground black pepper (or pre-ground, if that is what you have)

1 12-ounce can of beer (choose your favorite-I find non-lite beers add better flavor)

Whisk the flour, salt, and pepper together. Since flour comes with different moisture content, it is difficult to tell how much of the beer you will need. Slowly whisk in beer until you have a thick batter (about 3/4 of a can will give you a good consistency most days....) Dry the fillets before dipping them in batter. Fry in hot oil until golden.

Paired with salad fresh from the garden, roasted beet salad (yes, with beets and herbs from the garden) and Michael's tartar sauce, it is what's for dinner.